Energy bars for everyone – paleo, raw, vegan, low carb, all-natural & amazing

Energy bars - paleo, LCHF, raw and vegan - A tasty love story

Halleluja it is sunday! A sunny and absolutely beautiful autumn day. The leaves on the trees are yet green, but if you look closely you can see how they slowly prepare themselves to become golden, crispy and ready to turn my world magical. You can feel the autumn in the air and all of this is one big invitation to get you out there; into the forrest, parks and golden gardens, to go for long walks with a steaming cup of coffee to-go and perhaps an energy bar hidden in your pocket.
At least it is my version of a perfect sunny autumn day, and in an hour I have myself a lovely walking-date and fortunately I have one of these amazing bars left to accompany myself and my date. 

Energy bars - paleo, LCHF, raw and vegan - A tasty love story

As you might know I normally only do one post at a week, but something made me wanna do another one this week. If it was the change of season, beautiful weather, upcoming birthday or maybe to emphasize my message about coconut fat from last post I do not know – but I am truly happy I decided to do so, otherwise I would not have come up with these bars. They are actually a fusion between banana bread, bounty bars and a chocolate covered marzipan bar – and they are very tasty, filling and apparently very popular. At least only one is left out of 16 and they lasted about 12 hours, and no it was not only Jonas and I who splurged on them.. our friends helped a bit too.
The idea for the bars actually came after being confronted with the Quest bar on peoples Instagram profiles all the time. Low-carb energy bars that are way too expensive when you live in Denmark, and probably loaded with too many unnecessary and processed ingredients (at least the ingredients list is quite long). So why not make you own energy bar, low in carbohydrates and filled with nutrients, healthy fat and without sugar! As always I was game. And since I was already in the creative corner, why not make them paleo, LCHF (low carb high fat), vegan, raw and all natural – just saying!
You’ll find the nutrition informations in the bottom of the recipe, and I am proud to say that the content of non-fibre carbohydrates in my bars match the one from of the popular Quest bars!

Energy bars - paleo, LCHF, raw and vegan - A tasty love story

Energy bars - paleo, LCHF, raw and vegan - A tasty love story

  1. Monica CaseMonica Case09-30-2013

    Hi there Josephine, thanks again for a great recipe! Just a quick question, I am a little bit hesitant regarding desiccated coconut flour. I have desiccated coconut and coconut flour at home, the flour being the defatted ground stuff… would this be desiccated coconut flour? or should I simply use desiccated coconut….?? thanks a lot for your help

  2. Josephine MaleneJosephine Malene09-30-2013

    Hi Monica. Oh I do understand your confusion, since it is a bit weird with all the kinds of coconut flour you can get. For this recipe you need the desiccated coconut flour WITH the fat. But we still finely grind it into an almost flour to get a great texture – but we do need and want the fat from it :)

  3. UjuUju10-01-2013

    Well these look just divine!

  4. Sabine KjærSabine Kjær10-03-2013

    Hvor ser det godt ud, dem vil jeg lave ved nærmeste lejlighed
    Dog er der en ting, der undrer mig, og det er, hvad din definition af en cup er? Er det 2 dl eller lign?

  5. Josephine MaleneJosephine Malene10-03-2013

    Tak, de kan også varmt anbefales! Når jeg skriver cup er det bare det amerikanske mål som svarer til 2,5 dl, men jeg har vist slet ikke brugt det i denne opskrift :)

  6. Josephine MaleneJosephine Malene10-03-2013

    Well tank you so very much!!

  7. SanthiSanthi10-06-2013

    Hi Josephine,

    I stumbled upon your blog by chance. What a delightful site:-) Love your recipes and have started trying them out, already in love with your beetroot cake, out of this world…. and yes agree with you, to heaven is where the choco+beet taste takes you!

    I am from Malaysia, and live in DK now, and find your recipes just what I need to use all the lovely seasonal ingredients I can find here. Language was an issue for me, but now with your site in English…its just wonderful. Thank you!

    I hope you had a good holiday/trip to Malaysia..

    Mange tak Josephine!


  8. JennyJenny10-06-2013

    De ser superækre ud, og skal laves næste weekend.

    Hvilket værktøj bruger du til kalorieberegningen?

  9. RebeccaRebecca10-08-2013

    I just love your blog- so inspiring:) just a quick question; would you recommend your recipes even if one is not on a LCHF diet?
    Rebecca :)

  10. Josephine MaleneJosephine Malene10-08-2013

    Hi Rebecca.
    I am so glad you asked that question, cause YES my recipes are for everyone. I am not following a specific diet myself, tonight I had 3 pieces of high carb brownies :) But I like to experiment within all types of lifestyles, and prefer to eat fairly low carb on an everyday basis. But my recipes are filled with nutrients, both from fat, carbs and protein, with the primary purpose to fill you up serve your body in the best way possible, regardless of it being a dessert, main dish or snack. So eat your heart out just make sure to listen and adjust according to your appetite (and yes I know this can be tricky) :)
    All the best from Josephine

  11. RebeccaRebecca10-09-2013

    Thanks Josephine! Can’t wait to try some of your recipes, and even more so now that I know they are not following a strict diet:) Love how you use fresh and healthy ingredients – you have shown me that cooking from scratch can be easy and fun! You have given me so many great ideas to supplement heavy fats, sugar and wheats with fresh ingredients and veggies that are in season!

  12. Josephine MaleneJosephine Malene10-13-2013

    Hi Santhi. I am so glad you are able to find inspiration here for use of nordic seasonal ingredients, it is awesome to cook with all the season stuff and so filled with nutrients. Hope you keep on getting inspired – and Oh I loved Malaysia, what a beautiful country you have :)
    Kærlig Hilsen Josephine

  13. Josephine MaleneJosephine Malene10-13-2013

    Hej Jenny. Jeg bruger faktisk madlog, synes klart det er den mest overskuelige side :)

  14. Oh, these I have to try!!

  15. BeccaBecca10-31-2013

    I have a strange reaction whenever I eat coconut, but these bars look SO good.. is there any substitute you would recommend? Could I just add another 200g of almonds and use extra virgin olive oil instead of coconut? And same for the chocolate layer.. could I use olive oil instead?

    Thanks for your time!

  16. Josephine MaleneJosephine Malene10-31-2013

    Hi Becca. You could try substituting the shredded coconut with some nuts yeah, and maybe a date or two. But olive oil will stay liquid, so I would maybe add a bit of melted butter to the batter instead and just use regular melted chocolate as the top layer. But I am just guessing here :)
    Good luck :)

  17. DennisDennis11-01-2013

    These look great but I can’t get my head round the avocado in the chocolate mix. Can it actually be tasted or is it there more for texture?

  18. Josephine MaleneJosephine Malene11-03-2013

    You can not taste it I promise you :) It is there for texture and awesome health benefits!

  19. I have read a few just right stuff here. Definitely price bookmarking
    for revisiting. I surprise how so much effort you put to create this type of fantastic informative website.

  20. SamanthaSamantha01-02-2014

    Are these soft and moist? Or do they have more of a crispy granola bar like consistency?

  21. Josephine MaleneJosephine Malene01-02-2014

    They are soft and moist :)

  22. AdamAdam01-14-2014

    Talk about a gourmet energy bar – it looks beautiful! Only one week in the fridge though – surely they can last longer than that?



  23. Josephine MaleneJosephine Malene01-14-2014

    Uh I like the say of that; Gourmet energy bar :) Yeah I actually think they could do longer, but since it has avocado in the chocolate layer, I week is the safe time to recommend.

  24. catarinacatarina01-15-2014

    hi,again! :p
    is there anything i can substitute dates for, in the vegan chocolate cover?

    thank you

  25. Josephine MaleneJosephine Malene01-16-2014

    You could use a honey or syrup, but it might be a little more creamy in the texture, just let it set 10-15 min in the fridge before spreading it :)

  26. MartinaMartina01-25-2014

    Hi! I found your Site and this recipe by Chance online. I tried it immediatly.
    Wonderful, absolutley addictive. I was not sure about the Avocado, gives great texture!

  27. EmilyEmily02-21-2014

    Hi Josephine,

    I just tried to make this slice and it has not turned out well at all.

    The ingredients seem to add up correctly- the dough was not forming in the food processer and the vegan chocolate “paste” barely covered the top and was actually absorbed into the slice as opposed to sitting on top.

    I really don’t understand where I’ve gone wrong as I followed your recipe to a tee!

    Are there any ingredients missing from the almond and coconut layer?



  28. Josephine MaleneJosephine Malene02-22-2014

    Hi Emily.
    I am so sorry to hear that. I have been following my own instructions for this recipe a few times myself this last month, and I have not had any troubles with it. I just make sure to blend both almonds and coconut into totally ground before combining them with the banana. And I do think that you get the best texture when you mash/blend the banana before stirring in i to the coconut and almond flour with the oil.
    The texture of the dough can depend a little on how ripe and large your bananas are, and last time I added a handful of shredded coconut to the dough because it seemed a little loose and sticky and just kneaded it into the dough until it had a firm texture.
    When it comes to the chocolate paste I could image that your dough has either been to warm (I always have mine in the freezer about 30 min before adding the top layer) or maybe the paste was to warm, you could put it a side until it is more creamy than liquid and then add it, and if there is too little, this could happen if you have made your base to thin and thereby expanded the surface area, you could try making a double batch, that would juts be totally win win :)
    If you dare trying these one more time, I hope you can use some of my suggestions.
    All the best from Josephine

  29. LoganLogan03-01-2014

    Can you define “small” in a more quantitive weight or volume measurement for the bananas and avocado? Example: 1/2 cup of mashed ripe bananas or 1/4 cup of mashed ripe avocado.” This might explain inconsistent results from others.

    Can Bananas be substituted with other fruit, such as strawberries?

    At the end of the instructions for “Raw and vegan chocolate layer” your wrote “and place it back in the fridge to set for at least” leaving out a time period. ???

  30. LoganLogan03-01-2014

    So if you go with the raw vegan chocolate layer, they would last longer?

  31. JamieJamie03-03-2014

    I couldn’t find coconut flour so used finely desiccated coconut, which I found from an Asian shop. My chocolate topping was rather lumpy because I don’t have anything to properly make the avocado into a smooth paste. I used icing sugar because that Sukrin stuff is so expensive.

    Despite all these adjustments, the bars worked really well and I’ll be making them again!

  32. Josephine MaleneJosephine Malene03-04-2014

    It is absolutely wonderful to hear that it can be adapted and tried in all different ways :) I sometimes add the chocolate to the base and just make a chocolate version which is great as well :)

  33. Josephine MaleneJosephine Malene03-04-2014

    Hi Logan. Yes a small banana is around 70-80 g each. And the avocado is around 60-70 g – I have added this the recipe now :)
    I would not substitute the banana with strawberries or any fruit rich in water, since you need that creamy and glue like texture banana has. But your could use around 50 g mashed soft dates instead.
    Opps yeah, I have corrected the time for the raw layer now, it is 1 hour :) And if you use the raw layer they might last a bit longer, but you could just store them in the fridge, they defrost in 30 min- 1 hour and they keep their texture perfectly!

  34. KariKari04-10-2014

    Great recipes!!!

  35. LindaLinda03-26-2015

    Have made these a couple of days ago and I just had to come back to thank you for this amazing recipe, they turned out delicious and everybody loved them! Will most definitely make them again :-)

  36. AvaAva04-22-2015

    Just wanted to note these can’t be pinned on pinterest! Even though there is a pin it button no image will come up for the article so it won’t pin. I would love to share this :)

Leave a Reply

Come back soon... for another tasty love story


Get every new post delivered to your Inbox

Join other followers: